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Seafood Slider Trio: Lobster and Bacon, Shrimp Remoulade, and Crab and Wasabi Sliders with Potato Chips (Emeril Lagasse) Recipe

Seafood Slider Trio: Lobster and Bacon, Shrimp Remoulade, and Crab and Wasabi Sliders with Potato Chips (Emeril Lagasse) Recipe

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Seafood Slider Trio: Lobster and Bacon, Shrimp Remoulade, and Crab and Wasabi Sliders with Potato Chips (Emeril Lagasse)

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Ingredients:

Serving

2 cups cooked diced lobster meat
1 recipe asparagus mayonnaise, divided , recipe follows
2 hard-boiled eggs, chopped
1 tbsp freshly chopped tarragon leaves
1 1/4 tsp salt, divided
3/4 tsp plus 1/8 tsp freshly ground white pepper, divided
1 lb cooked shrimp, diced , about 2 cups
remoulade sauce , recipe follows
1 tbsp freshly chopped parsley leaves
2 tsp prepared wasabi paste
1/2 cup mayonnaise, preferably homemade
1 tbsp chopped fresh chives
1 lb fresh lump crabmeat
2 tbsp wasabi tobiko
24 small brioche or potato rolls , for serving sliders
3 slices crisp cooked bacon, cut into thirds for garnishing lobster sliders
8 half slices tomato , for garnishing shrimp sliders
half an avocado, cut into 8 pieces, for garnishing crabmeat sliders
4 cups mixed baby greens
4 tsp extra-virgin olive oil
potato chips, for serving, (recommended : zapp's)
1 large egg
1 large egg yolk
2 tsp lemon juice
1 tsp dijon mustard
1/2 tsp salt
1/8 tsp cayenne pepper
4 stalks blanched asparagus
1 cup vegetable oil
1 cup mayonnaise, preferably homemade
1/2 cup finely chopped green onion tops
2 tbsp finely chopped fresh parsley leaves
2 tbsp finely chopped celery
2 tbsp creole or other whole-grain mustard
2 tbsp ketchup
1 tbsp tomato paste
1 1/2 tsp minced garlic
1 tsp sweet paprika
1 tsp hot sauce (recommended : crystal)
1/2 tsp salt
1/4 tsp freshly ground black pepper

Directions:

In a mixing bowl combine the lobster, 1/2 cup of the Asparagus Mayonnaise, the chopped eggs and tarragon and fold gently together to combine. Season with 1/2 teaspoon of salt and 1/4 teaspoon of the freshly ground white pepper. Refrigerate until ready to serve.
In a second mixing bowl combine the shrimp with 1/4 cup of the Remoulade Sauce, the parsley and toss to combine. Season with 1/4 teaspoon of the salt and 1/4 teaspoon of the freshly ground white pepper and refrigerate until ready to serve.
In a third mixing bowl combine the wasabi paste with the mayonnaise, the chives, 1/4 teaspoon of the salt, 1/4 teaspoon of the white pepper and stir to combine. Add the crabmeat, and fold together. Gently fold in the wasabi tobiko and refrigerate.
When ready to serve, cut the brioche rolls in half horizontally and lightly toast, if desired.
For the lobster sliders, spoon 1/4 cup of the lobster filling onto the bottom cut halves of 8 rolls (this amount may vary depending on the size rolls you have purchased). Top the lobster filling with 1 piece of crisp cooked bacon, and top each slider with the top portion of bun.
For the shrimp sliders, spoon 1/4 cup of the shrimp filling onto the bottom cut halves of 8 rolls (this amount may vary depending on the size rolls you have purchased). Top each with a half slice of tomato and then top each slider with the top portion of bun.
For the crabmeat sliders, spoon 1/4 cup of the crabmeat filling onto the bottom cut halves of 8 rolls (this amount may vary depending on the size rolls you have purchased). Top each with a slice of avocado and then top each slider with the top portion of bun.
In a mixing bowl toss the greens with the olive oil to just coat and season with the remaining 1/4 teaspoon of the salt and 1/8 teaspoon of white pepper. Serve each guest the 3 different sliders and garnish the plates with 1/2 a cup of the mixed greens. Serve with potato chips.
Asparagus Mayonnaise:
Place the egg, egg yolk, lemon juice, mustard, salt, pepper, and asparagus stalks in a food processor or blender and process until smooth, about 20 seconds. While the motor is running, add the oil in a thin, steady stream through the feed tube, processing until the oil is completely incorporated and the mayonnaise is thick.
Adjust the seasoning, to taste, with the salt and cayenne, if necessary.
Cover and refrigerate. The mayonnaise will keep, stored in an airtight container, for up to 1 day.
Yield: about 1 1/2 cups
Remoulade Sauce:
In a food processor combine all of the ingredients and process until everything is well incorporated. Remove from the food processor, transfer to an airtight nonreactive container and refrigerate. Sauce may be made up to 2 days in advance.
Yield: about 1 1/2 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	894.59 Kcal (3745 kJ)
Calories from fat	684.97 Kcal
		% Daily Value*
Total Fat	76.11g	117%
Cholesterol	256.66mg	86%
Sodium	1527.94mg	64%
Potassium	313.7mg	7%
Total Carbs	13.87g	5%
Sugars	3.74g	15%
Dietary Fiber	1.18g	5%
Protein	40.73g	81%
Vitamin C	10.7mg	18%
Iron	1.7mg	10%
Calcium	119.9mg	12%

Amount Per 100 g
Calories	268.91 Kcal (1126 kJ)
Calories from fat	205.9 Kcal
		% Daily Value*
Total Fat	22.88g	117%
Cholesterol	77.15mg	86%
Sodium	459.29mg	64%
Potassium	94.3mg	7%
Total Carbs	4.17g	5%
Sugars	1.12g	15%
Dietary Fiber	0.36g	5%
Protein	12.24g	81%
Vitamin C	3.2mg	18%
Iron	0.5mg	10%
Calcium	36.1mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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